Well no, all flours are not the same! To choose the best, you have to have the keen eye of a master who can tell when stood in front of a field of wheat after harvest, if that which is in front of you will be good enough for the quality of the bread. Eric Kayser spends a great deal of time selecting his suppliers and raw materials. As a former companion of the Tour de France, his noble standards have travelled the world over. Imperial, with a simple gesture, he can offer us the best bread of the season: rather surprising indeed! But it is not a game and nothing could surprise us regarding this aesthete, as in case we have forgotten, it is possible to make bread with character from the offerings laid up by Mother Nature throughout the seasons. Twelve hours on the job just for a simple baguette! Natural yeast, slowly kneaded, and slow fermentation, this is the secret of a baker who doesn’t earn a crust without a day’s hard work!